Baked Chicken Chimichangas

This is a tasty recipe that is modified a bit from the original to cut down on some of the fat by baking the chimichangas instead of frying them.

Blue Ribbon Recipe

Oh boy, these baked chicken chimichangas are fantastic! By brushing the tortillas with oil before baking, they crisp up beautifully but with less fat than deep frying. The meat filling is full of flavor. Cooking the meat with the bone and skin on makes the chicken succulent and rich. Muna's green chili sauce is so simple to make and amazing on top of the baked chimichanga. Simply delicious!

Note: When cooking the chicken, cook ribs down for a few minutes. Then flip and have the breast down for most of the time to make sure the chicken is fully cooked. The Test Kitchen